Dear all, It's time to fish soup!!! The days get longer, It's hotter, summer is coming. And what has this to do with fish soup, You'll say? Nothing, but the summer gives me joy and makes me want to eat the Sicilian dishes that most prefer, namely those of fish. This is a quick soup, that can be done with any fish are: essential are just a scorpion fish or chicken, critical to obtain a rich flavor in the sauce. I put also mullets, calamari, COD, SCAMPI, swordfish, prawns and clams. Is, Obviously, tomato, tomato, tomato!!!
Ingredients for 4 people:
- a redfish or a little chicken to 600 grams, already filleted and head apart
- 4 red mullet
- 2 cod from 400 grams each cut in pieces
- 500 grams of clams
- 8 jumbo shrimp
- 4 prawns
- 4 calamari
- 2 swordfish steaks
- some pistils of Saffron
- 600 grams of tomatoes Piccadilly
- parsley as required
- enough flour
- a glass of dry white wine
- salt to taste
- 8 Tablespoons extra virgin olive oil
- a small piece of chili pepper
- a clove of garlic
Wash all fish: the little chicken or redfish should be filleted, the fish must be eviscerated and without scales, the cod cut into slices, the swordfish steaks cut each into two halves. The squid cut into rings and in pigtails left whole, to remove the shrimp heads and set aside, clams must be put to soak in salt water to make them bleed.
Then open the clams in a hot frying pan, set them aside and strain through a sieve to meshing the cooking water to eliminate any impurities. Pass the red mullets, the slices of cod, the swordfish, squid and fish fillets or rockfish in a little flour.
Wash the tomatoes and let them to pieces, Finely chop the parsley keeping aside the stalks. Put the oil in a large saucepan, the garlic and the parsley stems: fry over low heat and add the gurnard's head and the heads of the prawns. Deglaze with dry white wine and, When the alcohol has evaporated, Add the tomatoes and half a glass of warm water. Cover and cook for 15 minutes. Meanwhile, Saute and then FRY in a little oil on both sides the floured fish: mullet, COD, calamari and chicken.
Remove from pan the head of chicken and prawns, the stalks of parsley and garlic and add the red pepper and the water of clams that were put aside and squid, You should cook a little’ as long as the rest of the fish. Season with salt, cover and cook for 10 minutes over medium heat. At this point, Add the Saffron dissolved in warm water and then lay in the pan the red mullets, the cod, gurnard fillets and swordfish. Cover and cook 5 more minutes. Finally, combine the prawns, the tails of shrimps and clams . Cover and cook 5 minutes again. Discover the soup, turn up the heat and cook 2 minutes or until the sauce has reached the right consistency: soft, non-liquid (You thicken up easily thanks to the flour with which they were breaded fish). Put in a Holster a little gravy and place a piece of each type of fish, Sprinkle with chopped parsley and serve the soup with as much, but so much, homemade bread for toasting: I rub it on toast a little garlic and add a dash of oil before serving.
THE PAIRING: to best enjoy this dish visuggeriamo a classic product Soave from the Cantina di Soave. The “Rocca Sveva” looks fine and delicate, with aromas of white fruit, in particular by Apple. Its taste is harmonious, savory, with a final bitter. Suggest that you serve chilled, around 8 degrees.